1 tsp salt
½ cup butter, melted
1 cup light cream
1 (16 oz) sour cream
2 tsp garlic salt
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
¼ tsp paprika plus additional for dusting
3 cup shredded sharp white cheddar cheese
6 green onion, thinly sliced
In a large pot cover the potatoes with water. Season the water with with 1 tsp salt. Bring to a boil cooking for 12-15 minutes until fork tender. Drain well. Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving chunky. Add the melted butter, light cream, sour cream and seasonings. Mix well. Fold in 2 cups shredded white cheddar cheese and sliced green onion. Reserve some green onion for garnishing. Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray. Pour the mixture into the dish. Top with the remaining shredded cheese and sprinkle with a light dusting of paprika. Bake for 35-40 minutes. Garnish with reserved chopped green onion just before serving.